If you want to keep it American, you may want to use a more neutral yeast. WB-06 will make it more like a hefe than an AM. wheat.
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I read these answers and think: Really? Is it that big of a deal? When a fried comes over and I offer him a beer I am actually exchanging a product for quality time with said friend. I should probably be taxed, since that's an exchange of goods for services. Or, if you go to someone's house for a party, usually you expect to be fed and usually you would bring something like some beer or a bottle of wine for the host. It's not officially an exchange, but that's what it is. So, maybe if you don't actually barter, but instead exchange gifts, it would be acceptable.
Hi all first time posting on this forum. I normally bounce between here and NB for reference and I'm looking for a little help if possible. Okay, going to make my first starter and I'm a little confused. I went to mr.malty to find the correct volume of starter and It tells me that I need 1.77 liters of starter for my 1.048 OG. So I looked up info on how to make a starter and everyone uses different combinations of DME to water so I don't really know how to arrive at the 1.77 liters that malty tells me. Is the 1.77 the volume I need before cooling and decanting and just pitching the slurry? Can I be over the 1.77? Is there just a general formula that you can follow to put me in the ballpark. I know I'm throwing alot of questions around I just want to make sure I'm getting it right. Thanks much!
I also don't recommend freezing store bought raw meat. Usually it has been previously frozen so freezing it a second time in a vacuum bag wrecks the meat. No freezer-burn mind you but all the juices will run out of the meat when it is thawed again. Ruined a couple nice prime NY strips this way.
So, where would I begin to look?